ES2675018T3 - Sodium Reduced Food Products - Google Patents

Abstract

The use of at least one compound (a) that is synthesized or derived from a natural product and is selected from the group consisting of the following compounds: ** Formula ** in which the compound (a) separates from its medium natural if derived from a natural product, to replace sodium chloride in a soup.

Description

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DESCRIPTION

Sodium reduced food products FIELD

This invention relates to the use of certain compounds to substitute sodium chloride in a soup.

BACKGROUND

Sodium chloride, ordinary table salt, is the prototypic compound to cause the perception of salty taste. However, attempts to reduce sodium intake have led researchers to find appropriate substitutes for sodium chloride or to reduce the amounts of sodium chloride, without sacrificing the salty taste.

Salts can cause complex flavors, including mixtures of sweet, sour, sour, umami and salty perception components. It is believed that the salt cations impart the flavor perception component, while the anions, in addition to contributing to their own flavors, modify the perception of the flavor of the cations. As an example, it is believed that sodium and lithium impart only salty flavors, while potassium and other alkaline earth cations produce both salty and bitter flavors. Among the anions that are commonly found in foods, the chloride ion is considered the least salty taste inhibitor, while the citrate anion is more inhibitor.

Many attempts have been made to provide salty flavor compositions as a substitute for table salt that will give the same or a similar seasoning effect and that are composed of substantially reduced amounts of sodium chloride. To this end, potassium chloride, ammonium chloride and similar compounds have been suggested. The use of such salts, and combinations of such salts, leaves much to be desired in terms of taste. None of them individually or in combination positively affects other taste modalities and tastes like sodium chloride. Each has only an unpleasant taste, as do mixtures of such salts. For example, potassium chloride has a strong aftertaste that is characterized as "bitter" by most people. Ammonium Chloride also has a bitter aftertaste.

SUMMARY

This description describes, among other things, compounds that cause or improve the perception of salty taste, or other complex flavor associated with the consumption of sodium chloride, or that interact with a receptor or ion channel associated with the perception of salty taste or other flavor. complex associated with the consumption of sodium chloride. In embodiments, bioactive compounds are flavor modulating compounds used as ingredients in food products to cause or improve the perception of salty taste. In embodiments, food products contain lower than normal amounts of sodium. Preferably, flavor modulating compounds are bioactive compounds capable of being derived from natural products.

According to this invention, at least one compound selected from among the compounds (10), (12), (13), (16), (29), (33), (36), (37), (41), (43), (44), (45), (48), (53), (56), (66), (73), (82), (83), and (84) described below are used to Replace the sodium chloride in a soup.

One or more embodiments of the compounds, compositions, food products or methods described herein provide one or more advantages over the above compounds, compositions, food products or methods. For example, food products that include one or more salty compounds or that modulate the taste described herein may have a lower sodium content in relation to food products that do not include such salty compounds or flavor modulators while imparting a similar level of salinity . This and other advantages will be easily understood from the following detailed description.

BRIEF DESCRIPTION OF THE DRAWINGS

FIGURE 1 is a table that provides results of the DAP scoring test with respect to the salinity perception of various combinations of compounds in sodium chloride solution.

FIGURE 2 is a table that provides DAP score test results regarding the salinity perception of various combinations of compounds in combination in broth solution.

DETAILED DESCRIPTION

The present invention relates to the use of at least one compound selected from among the compounds (10), (12), (13), (16), (29), (33), (36), (37), (41), (43), (44), (45), (48), (53), (56), (66), (73), (82), (83), and (84) described a then to replace the sodium chloride in a soup.

All scientific and technical terms used here have meanings commonly used in the art, unless otherwise specified. The definitions provided here are to facilitate the understanding of certain terms frequently used here and are not intended to limit the scope of this description.

As used herein and in the appended claims, the singular forms "a", "a" and

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"el" includes embodiments that have plural referents, unless the content clearly indicates otherwise.

As used herein and in the appended claims, the term "or" is generally used in its sense that includes "and / or" unless the content clearly indicates otherwise. The term "and / or" means one or all of the items listed or a combination of two or more of the items listed.

As used herein, "it has", "it has", "it includes", "it includes", "it includes", "it comprises" or the like is used in its open sense, and it generally means "that includes, but not limited to ". It will be understood that "consisting essentially of", "consisting of", and the like are included in "comprising" and the like. As used herein, "consisting essentially of", as regards a composition, product, method or the like, it means that the components of the composition, product, method or the like are limited to the listed components and any another component that does not materially affect the basic (s) and new (s) characteristic (s) of the composition, product, method or the like.

The words "preferred" and "preferably" refer to embodiments of the invention that may provide certain benefits, in certain circumstances. However, other embodiments may also be preferred, in the same or other circumstances. In addition, the citation of one or more preferred embodiments does not imply that other embodiments are not useful, and it is not intended to exclude other embodiments from the scope of the description, including the claims.

Also here, citations of numerical intervals by endpoints include all numbers included within that range (for example, 1 to 5 includes 1, 1.5, 2, 2.75, 3, 3.80, 4, 5 , etc. or 10 or less includes 10, 9.4, 7.6, 5, 4.3, 2.9, 1.62, 0.3, etc.). When a range of values is "up to" a particular value, that value is included within the range.

As used herein, a "food product" is a food produced by mixing two or more edible ingredients.

As used herein, a "bioactive compound" is a compound that interacts with an ionic receptor or channel associated with the perception of salty taste or other flavor associated with the consumption of sodium chloride.

As used herein, a "flavor modulator compound" is a compound that modifies the taste of a food product. By way of example, a flavor modulating compound may modify the taste of a food product due to a particular taste imparted by the flavor modulating compound, due to a modification of the perceived taste of the food product, or one of its components, or the like. . In embodiments, a flavor modulator compound is a salt flavor modulator compound.

As used herein, a "salty taste modulating compound" is a compound that, when ingested, (i) causes or enhances a perception of salty taste alone or in the presence of a salt, such as sodium chloride or (ii ) alters the flow of ions through one or more ion channels associated with the perception of salty taste. Examples of ion channels associated with the perception of salty taste include the ENaC channel, the TrpV1 channel, and the TrpML3 channel.

As used herein, a compound "derived" from a natural product is a compound that exists in a natural product, whose identity is verified. A synthesized compound can be a compound derived from a natural product, as long as the synthesized compound is a compound that exists in the natural product.

As used herein, an "isolated" or "purified" compound is a compound that is substantially separated from other components of the source of the compound. For example, if the source of the compound is a natural product, an isolated or purified compound may be a compound that separates from its natural environment. If the compound is synthesized, the compound can be separated from unreacted reagents, reaction by-products, solvents or the like.

In embodiments, a composition that includes a salt flavor modulator compound is perceived as imparting an amount of salinity equal to a substantially similar composition that does not include the salt flavor modulator compound but has a higher salt concentration. Preferably, the composition that includes the salty taste modulating compound imparts a perception of salinity equal to the substantially similar composition that the salty flavor modulating compound does not have when the composition has about 1% or less salt than the substantially similar composition. For example, the composition that includes the salty taste modulating compound may impart a salinity perception equal to the substantially similar composition that the salty compound does not have when the composition is about 2% or less, about 5% or less, about 7% or less, about 8% or less, about 9% or less, about 10% or less, about 11% or less, about 15% or less, about 20% or less, about 30% or less, about 35% or less, about 40% or less, or about 50% or less

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than the substantially similar composition. In other words, one or more salt flavor modulating compounds may be present in a food product in an amount sufficient to reduce the amount of a salt, such as sodium chloride, by about 1% or more, about 2% or more, about 5% or more, about 7% or more, about 8% or more, about 10% or more, about 11% or more, about 12% or more, about 15% or more , about 20% or more, about 22% or more, about 25% or more, about 30% or more, about 35% or more, about 40% or more, about 45% or more, about 50% or more, about 55% or more, about 60% or more, about 65% or more, about 70% or more, about 75% or more, about 80% or more, about 85% or more, about 90% or more, about 95% or more, or the like. The reduced salt food product causes the same or similar perception of salinity as a substantially similar food product that does not include one or more salty flavor modulating compounds.

The perception of salinity can be evaluated in any appropriate way. In embodiments, salinity is determined by a trained analytical sensory panel. In embodiments, the trained sensory panel determines the salinity of a composition that has a salty taste modulating compound relative to a substantially similar composition that has an increased sodium chloride content if a trained sensory analytical panel first determines that the composition and composition substantially similar only differ in taste with respect to salinity.

A salty taste modulating compound can be a compound that directly acts to cause or improve the perception of the salty taste of a salt or it can be a compound that becomes, when ingested, a compound that acts directly to cause the improvement of perception of the salty taste of salt.

For the purposes of this description, reference to a compound includes reference to salts of the compound, hydrates of the compound, polymorphs of the compound, isomers of the compound (including constitutional isomers and stereoisomers such as enantiomers and diastereomers) and the like.

As used herein, a composition that is "substantially similar" to another composition contains substantially the same concentration of components (for example, within about 5%) except for the specifically listed components that make the different compositions. For example, a composition that includes a salted compound may be substantially similar to a composition that does not have the salted compound, if the components of the compositions, apart from the salt and the salted compound, are present in a substantially similar concentration

As used herein, a bioactive compound, flavor modulator or salt flavor modulator that is derived from a "natural product" is a compound that is extracted from, for example, a plant or microbial source as opposed to being synthetically produced. The extraction or isolation of the bioactive compound that modulates flavor, modulates the salty flavor of natural origin can be facilitated by simple chemical reactions such as acidification, basification, ion exchange, hydrolysis and salt formation, as well as microbial fermentation and the like. a bioactive compound, flavor modulator, or salty taste modulator is derived from natural sources such as plants, fungi and bacterial sources.Examples of such natural sources include, but are not limited to, Aesculus hippocastaneum; Alchemilla xanthochlora; Angelica archangelica; Apocynum cannabinum; Azadirachta indica; Actinomycete bacteria (strain code: 01702axxx0000 02); Capsicum annuum; Cimicifuga racemosa; Commiphora mukul; Embelia ribes; Evodia rutaecarpa; Ferula assa-foetida; Fungi (strain code: 02295fxxx000001; strain code: 01469fxxx000005); Gleditschia australis; Kaempferia galanga; Lavandula officinalis; Marrubium vulgare; Mesua iron; Nephelium cuspidatum; Orthosiphon stamineus; Persea gratissima; Petroselinum stativum; Piper longum; Pithecoctenium echinatum; Podophyllum peltatum; Psidium guajava; Ricinus communis; Salviamiltiorrhiza; Schisandea chinensis; Type trichocarpa; Vitex agnus; Xysmalobium undulatum; Glorious Yucca; Zanthoxylumpiperitum; Zingiber officinalis; and others. In embodiments, one or more compounds derived from Persea gratissima are combined with one or more compounds derived from Kaempferia galanga or one or more compounds derived from Capsicum annuum; and others.

BIOACTIVE COMPOUNDS MODULATORS OF FLAVOR, AND MODULATORS OF SALT FLAVOR Compounds of natural origin that have been identified that cause or improve the perception of salinity, and classes of compounds derived from them are presented here.

In embodiments, a bioactive compound, flavor modulator, or salty taste modulator is a compound having the following structure (A) that is not included in the claims

in which:

image 1

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R1 is H or C1-C10 alkyl;

R2 is H or C1-C3 alkyl;

X is CHOR3 or C = O;

R3 is H or C1-C3 alkyl; or

OR

-------- C ------- R4-

R4 is H or C1-C3 alkyl;

Y is CR5 = CH or CHR5-CH2;

R5 is H, OH, -OCH3, -OCH2CH3, -O-OCH2CH2CH3, or

OR

-------- OR ------- C ------- R6;

and 6

R6 is H or alkyl

of C1-C6.

In embodiments, R1 is

C2-C8 alkyl. In embodiments, R2 is H. In embodiments, X is C = O or

or

image2

in which R4 is CH3. In embodiments, when Y is CR5 = CH, R5 is H. In embodiments, when Y is CHR5-CH2, R5 is OH or -OCH3. In embodiments, R6 is CH3.

In embodiments, a bioactive compound, flavor modulator, or salty taste modulator is a compound that has one or more of the following structures (which are not included in the claims):

image3

image4

Claims (19)

1. The use of at least one compound (a) that is synthesized or derived from a natural product and is selected from the group consisting of the following compounds: image 1 10 or image2 (16) image3 5 image4 image5 image6 (44) image7 5 image8 5 10 fifteen twenty 25 30 image9 or image10 in which the compound (a) is separated from its natural environment if it is derived from a natural product, to replace the sodium chloride in a soup. 2. The use according to claim 1, wherein at least two compounds selected from the group consisting of the compounds (10), (12), (13), (16), (29), (33) are used , (36), (37), (41), (43), (44), (45), (48), (53), (56), (62), (66), (73), ( 82), (83) and (84) shown in claim 1. 3. The use according to claim 1, wherein at least three compounds selected from the group consisting of the compounds (10), (12), (13), (16), (29), (33) are used , (36), (37), (41), (43), (44), (45), (48), (53), (56), (62), (66), (73), ( 82), (83) and (84) shown in claim 1. 4. The use according to claim 1, wherein at least two compounds selected from the group consisting of the compounds (10), (12), (13), (36), (45), (56) are used , (82) and (83) shown in claim 1. 5. The use according to claim 1, wherein at least three compounds selected from the group consisting of the compounds (10), (12), (13), (36), (45), (56) are used , (82) and (83) shown in claim 1. 6. The use according to claim 1, wherein the compounds (12), (13) and (82) shown in claim 1 are used. 7. The use according to any one of the preceding claims, which additionally uses the compound (3) 5 10 fifteen twenty 25 30 35 image11 8. The use according to any one of the preceding claims, which additionally uses the compound (18) image12 9. The use according to any one of claims 1 to 8, wherein the soup comprises no more than 500 mg of sodium per serving, or no more than 250 mg of sodium per serving, or no more than 100 mg of sodium per serving. 10. The use according to any one of claims 1 to 8, wherein the soup comprises no more than 0.25 weight percent sodium, or no more than 0.04 percent by weight of sodium. 11. The use of claim 1, wherein the soup also contains a salt (c) that imparts a salty taste, wherein the salt (c) is selected from a sodium, lithium, potassium, ammonium or alkaline earth salt , the anion being selected from the chloride, phosphate, glutamate, nitrite, nitrate, bicarbonate, lactate, citrate and stearoillactylate salt. 12. The use of claim 11, wherein the salt (c) is sodium chloride. 13. The use according to any one of claims 1 to 12, wherein the compound (a) used was synthetically produced. 14. The use according to any one of claims 1 to 12, wherein the compound (a) used was extracted from selected natural sources of plants and microbial sources. 15. The use of claim 13 or 14, wherein the compound (a) used was isolated or purified. 16. The use of any one of claims 1 to 15, wherein the compound (a) is present in the soup in an amount of 0.01 to 2% by weight. 17. The use according to any of the preceding claims, wherein the compound (a) is selected from the compounds (10), (12), (29), (36), (37), (48), (56 ), (66), (83) and (84) shown in claim 1.

 Compound

   12 13 83 10 37 36 45 18 56 82 3 84 41 48 53 44 62 43

 Concentration

 12

 l ppm X X X X X X X X X X X X X X X X X X

 13

 10 ppm 3.4 X X X X X X X X X X X X X X X X X

 83

 1 ppm 3.2; 4.2 3.7; 4.5 X X X X X X X X X X X X X X X X

 10

 1 ppm 3.9 3.1 3.9 X X X X X. X X X X X X X X X X

 37

 10 ppm 3.0; 4.4 3.5 4.1 4.1 X X X X X X X X X X X X X X

 36

 0.1 ppm 3.9 3.8 3.5 3.3; 3.4 3.1 X X X X X X X X X X X X X

 Four. Five

 1.0 ppm 3.6; 3.9 3.4; 4.1 2.4; 3.4 3.4 3.3 4 X X X X X X X X X X X X

 18

 10 ppm 2.6; 4.0 3.1 3.2; 3.9 3.3 3.8 3.4 2.7: 3.3 X X X X X X X X X X X

 56

 1 0 ppm 2.6 3.4 3.8 4.1 3.4; 4.4 3.1; 3.7 3.1 3.4 X X X X X X X X X X

 82

 1 ppm 3.2 3.4 X X X X X X X X X

 3

 0.1 ppm 3.5 X X X X X X X X

 84

 1 ppm 3.8 3.2 3.5 3.4 X X X X X X X

 41

 1 0 ppm '■>' • v J .3 3 3.1 X X X X X X

 48

 10 ppm 3.4 3.3 3.3 X X X X X

 53

 1 ppm 3.0 2.9 3.0 X X X X

 44

 10 ppm 3.2 3.3 3.1 3 2.8 X X X

 62

 10 ppm 3.0 3.1 3.0 2.9 2.9 X X

 43

 10 ppm 3.1 3.2 3.1 3.1 3.1 X

FIG. one

 Compound (Concentration)

 12 13 83 10 37 36 45 18 56 82 3 84 41 48 53 44 62 43

 12 (1 ppm)

 X X X X X X X X X X X X X X X X X X

 13 (10 ppm)

 7.9 X X X X X X X X X X X X X X X X X

 83 (1 ppm)

 8.0 7.9 X X X X X X X X X X X X X X X X

 1.0 (1 ppm)

 7.7 7.9 7.9 X X X X X X X X X X X X X X X

 37 (10 ppm)

 8.1 X X X X X X X X X X X X X X

 36 (0.1 ppm)

 8! 7.8 7.8 X X X X X X X X X X X X X

 45 (10 ppm)

 8.2 8.1 X X X X X X X. X X X X X

 18 (10 ppm)

 8.3- 9.0 8.0 8.1 8.0 7.9 X X X X X X X X X X X

 56 (10 ppm)

 8.1 7.9 8.0 8.0 8.2 X X X X X X X X X X

 82 (1 ppm)

 8.3 7.6 7.6 8.2 8.3 7.9 X X X X X X X X X

 3 (0.1 ppm)

 8.2 7.7 7.9 7.9 8.5 8.4 8.3 7.9 8.3 X X X X X X X X

 84 (1 ppm)

 8.2 8.8 8.0 7.7 8.1 7.8 7.9 X X X X X X X

 41 (10 ppm)

 7.7 7, S 7.6 X X X X X X X

 48 (10 ppm)

 7.8 X X X X X X

 53 (1 ppm)

 8.0 8.1 7.9 7.6 8.1 8.0 7.9 8.0 X X X X X

 44 (10 ppm)

 7.4 7.7 7.8 8.1 7.9 7.9 8.0 7.8 X X X X

 62 (10 ppm)

 7.7 7.5 X X X

 43 (10 ppm)

 7.8 8.0 7.8 7.9 8.0 8.0 7.9 7.8 8.1 X X

FIG. 2